Making pasta sauce from scratch in a Korean Airbnb with frankly abysmal tools. Me: "I think I've done alright. I'd have @siracusa over for dinner." Lucy: "Great! He could bring his new mousepad over to show us."
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Sunday project cooking: we made a big batch of enchilada sauce. Three individual one-cup (it's about 115 mL) aliquots for the freezer and a seared pork loin and cut up cabbage tossed with enchilada sauce slow-braising in the oven. After a rest and some cleanup, I shall attempt tostones, which I have never tried to make before.
I'm typing up some of my old recipes from scraps of paper that have been hanging around since the year dot. I've typed the phrase "roast and grind" so many times now for spices that it is starting to sound suggestive :sickos:
10 Oct: Gazpacho with hot chorizo garnish Rump steak Diane #cooking #food #FoodDiary That is pretty much the last of the garden tomatoes now, but a good way to finish off. The sizzling hot chorizo in the cold soup is something I've done since having it in a theatre restaurant in Edinburgh in the late 90s; always struck me as a fun addition.
